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2 servings
25 min active time
25 min total time
Indian rice dish.
3.0 (1 vote)
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Original
3⁄4 cup | |
1⁄2 cup | |
3 1⁄2 cups | |
3 Tbsp | |
1⁄4 tsp | |
1 1⁄2 tsp grated | |
1⁄2 tsp | |
1⁄4 cup |
1⁄2 Tbsp | |
6 Tbsp |
1⁄2 Tbsp | |
2 tsp | |
1⁄4 tsp |
Important: We could not account for the following ingredients:
1⁄4 cup |
Amount per serving
Daily %
Calories
812
41%
Total Fat
37 g
47%
Cholesterol
60 mg
20%
Sodium
817 mg
36%
Total Carbohydrates
99 g
36%
Fiber
6.5 g
23%
Total Sugar
2.8 g
Proteins
24 g
48%
Calcium
70 mg
5%
Iron
5.3 mg
29%
Potassium
243 mg
5%
Vitamin D
0 mcg
0%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Gather ingredients.
- 1Gather ingredients.
Core
- 1Wash the rice. Optionally soak it for 30m (for a more even cooking). Drain it.
- 2Place a stockpot on medium heat. Dry-roast the dal for ~3 minutes or until golden brown, while stirring frequently.
- 3In the dal stockpot, add the drained rice and the water. Cover it and bring to a boil on medium-high. Once boiling, reduce heat to low. Add the turmeric powder, butter, and the ginger. Simmer until the rice and dal are cooked.
Cashews
- 1Meanwhile… Crush the cashews to obtain chunks (do not grind too fine).
- 2Place a small pot on medium-heat and melt the butter. Add the cashew chucks and stir for ~3 minutes or until golden brown. Set aside in a bowl.
Spices
- 1In a mortar, crush and mix the cumin seeds and pepper.
- 2Place a small pot on medium-heat and melt the butter.
- 3Add the spice mix and cook for 30 seconds or until fragrant. Remove from the heat and set aside.
Assemble
- 1Once the rice mixture is cooked remove from the heat.
- 2Stir in the salt, coconut and 1/3 of the cashews (reserve the rest for garnish). Add the spice mix prepared earlier. Adjust seasoning as needed.
- 3Plate and garnish with the reserved cashews. Serve warm.
Published by Julien Amelot